My relationship with the starchy fruit runs deep. Growing up, I rejected most of the Puerto Rican/Cuban cuisine on my family table in favor of pasta with butter and cheese. Plaintains, however, were my saving grace. Whether they were smashed, fried in oil, and sprinkled with salt (tostones) or pan fried in butter and sugar (plátanos maduros), they ensured that I would never be going hungry. I have since grown to love and appreciate the Caribbean food of my youth, and my love for plantains has more than quadrupled. I have a deep respect for any food that I can eat both as a chip and as a dessert, depending on my mood.

Since it's basically flooding in NYC today and you might be dreaming of the tropics like I am, here is a plantain recipe round-up for your viewing pleasure.